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Nothing tastes or smells better than homemade bread, and it is much easier to make than you might think.

Basic bread is made from just simple ingredients—flour, yeast and salt. The better the quality of the flour, the better the finished loaf. High gluten content gives dough elasticity and, therefore, makes a lighter finished loaf. Additionally, yeast is the heart of the bread-making process; the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma. In each yeast packet, there are thousands of living plant-like microorganisms. When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking.

On Thursday, May 2, from 11 a.m. to 1 p.m., come learn the chemistry of bread baking as we walk through the process by offering a variety of recipes and samples. This demonstration will take place at King Thiel Senior Community, 17 Elks Lane, with a $5 fee and will include lunch. Space is limited and prepayment is required. To make a reservation, please call Sharon Herald at 518-459-2857 ext. 302.